4 cups orange juice, pulp free and not from concentrate 1/4 cup honey* (See Cook's Note) 1 cup 0-percent Greek yogurt 2 teaspoons orange zest (from about 1 large orange) 1 1/2 teaspoons pure vanilla extract Kosher salt
Six 4-ounce pop molds
Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
To serve, take a pop from the freezer, run it under warm water and unmold.
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.